Poutine De Yucca
Serves: 6
Ellsworth Rath
1 January 1970
Based on User reviews:
45
Spice
53
Sweetness
49
Sourness
37
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
680 g
Pork Shoulder4 cups
Chicken Stock1 cup
Onion (finely chopped)1 cup
Carrot (finely chopped)1 cup
Red Wine1 cup
Celery (finely chopped)1 bunch
Thyme (fresh)1 cup
Green Onion (diced)Directions:
1
Season the pork with salt and pepper
2
In a heavy-bottomed pressure cooker, heat 2 tablespoons of the vegetable oil and sear the pork until browned on all sides, about 3 minutes per side
3
Add the chicken stock, onion, carrot, wine, celery and thyme
4
Cover and cook until the meat shreds easily with a fork, 2 to 3 hours
5
Remove the pork from the cooking liquid, reserve the cooking liquid
6
Shred the pork and set aside
7
Transfer the cooking liquid to a medium saucepan and cook the jus until slightly reduced, about 10 minutes
8
Bring a large pot of salted water to a boil over high heat
9
Cook the yucca until fork-tender, about 10 minutes
10
Drain thoroughly and transfer to a paper towel-lined plate and cut into cubes
11
Fill a large heavy-bottomed saucepan halfway with oil and heat over medium heat until a deep-fry thermometer measures 350 degrees F
12
Cook the yucca until it is crispy and golden on the outside and hot on the inside, about 5 minutes
13
Transfer the cooked yucca to a paper towel-lined plate and season immediately with salt and pepper
14
To serve, divide the yucca between 3 plates
15
Top with some of the shredded pork, cheese curds and jus
16
Garnish with the green onions and parsley